Pasta Primavera

Pasta Primavera
1 lrg. clove of garlic, minced
1/2 c. unsalted butter
1 med. onion, chopped
1 lb. thin asparagus, chopped 1/2 in. pieces
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into small flowerets
1 med. zucchini, cut into small rounds
1 small carrot, cut into small slices
1 c. whipping cream
1/2 c. chicken broth
2 T. chopped fresh basil (or 2 t. dry)
1 c. frozen peas, thawed
2 oz. ham, chopped
5 green onions, chopped
salt & pepper
1 lb. fettuccini, cooked & drained
1 c. freshly grated Parmesan cheese
Heat skillet over medium heat. Add butter, onion & garlic. Saute until tender (about 2 min.). Add asparagus, mushrooms, cauliflower, zucchini, carrot & cook until tender.
Increase heat to high. Add cream, broth & basil & allow mixture to boil until liquid is slightly reduced (about 3 min.). Stir in peas, ham & green onion. Season to taste with salt & pepper.
Add pasta & cheese tossing until thoroughly combined & pasta is heated through.
Turn into large platter.

Notes: I use chicken instead of ham, and forgo the green onions